I adore hummus, but I want to do so much more than dip pita or carrots in it. These hummus roll ups have so much flavor and are fun as an appetizer for a party or as a main dish for lunch or dinner.
I love non-recipe recipes; they are my favorite kind really. As I had a potluck to attend the next night where I’d been asked to bring appetizers, voila!
Riffing on California Rolls – Hummus Roll Ups
2 wraps (I love spinach or tomato wraps)
1/4 c hummus (I used red pepper, but find a flavor you like)
1 roma tomato*
1/4 carrot, grated
1/2 c baby spinach leaves
Start out by preparing your cucumber. If you use an English cucumber (the one in plastic wrap), you can skip the first step.
First, seed your cucumber. Julienne it into nice, even strips.
Especially if you are not using an English cucumber, salt the cucumber and place them on a paper towel to drain. You want to get out as much water as possible, so let them sit for a half hour or so.
Halve your tomato and seed it, as well. Lightly salt it and turn it upside down on a cookie sheet for a half hour so it can also dry out a little bit.
Lay your wrap on a flat surface, and spread a layer of hummus on it. Leave about a half inch from one of the long edges clean.
Add slices of avocado atop the hummus, then lay on the cucumber and tomatoes in a thin layer. Place the spinach leaves atop the other layers.
Roll up your wrap starting with the long end. You want a long, skinny (ok, skinnier) wrap v a shorter, fatter one.
Use a serrated knife to slice your roll into pieces. I got five good size pieces from each wrap, with the ends cut off to make it look pretty.
Set the rolls on a plate on their sides. Sprinkle with the grated carrot and serve immediately.
The best part? Add ingredients you like. Take out ones you don’t have in the fridge. Change it up, and enjoy it a little different each time. And trust me, you will enjoy it!